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4. Step 4: Draw up the flow chart
The aim of this stage is to provide the most precise and relevant description of the production process, from the arrival of the raw materials to the finished product, as described in the definition of the scope of the study and in stage 2. The aim is to carry out a genuine process "audit". This description must go far beyond the necessary, but insufficient, production diagram. In fact, it must be accompanied by information, usually technical, providing precise details of :
premises and flows ;
the nature of the operations, their function and their chronology ;
operation characteristics including, but not limited to, time and temperature parameters;
the characteristics of the equipment used (food safety certificate, hygienic or non-hygienic...
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Step 4: Draw up the flow chart
Step 5: On-site confirmation of the flow chart
Bibliography
Websites
Tool sheets for drafters of guides to good hygienic practice https://www.anses.fr
Standards and norms
- Hygiène des aliments. Glossaire français-anglais - NF V 01-002 - 09-08
- Hygiène des aliments. Place de l'HACCP et application de ses principes pour la maîtrise de la sécurité des aliments et des aliments pour animaux - NF V 01-006 - 08-08
Regulations
Regulation (EC) No 178/2002 of the European Parliament and of the Council of January 28, 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (OJEC, 1 er February 2002).
Regulation (EC) no. 852/2004 of the European Parliament and of the...
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